Allium schoenoprasum

chives

plant overview

flavorful chives

Chives is a perennial, bulbous herb noted for being the smallest member
of the onion family, although it has big flavor that rivals onion,
shallot and leek but on a milder scale with less after taste. In the
kitchen, the dried leaf goes anywhere onion or garlic would go, namely
into soups, stews, and any dish made from egg, cheese, rice or potato.
Chives also complement fish, poultry and roasted or grilled vegetables,
and is an ingredient in the classic French seasoning fines herbes.

Clicking "learn more" next to each variety will take you to individual
product pages for details.

01.
A Bit of Botany
a little botanical information about chives

description
Allium schoenoprasum, the smallest species of the edible onions, is a perennial
of the Amaryllidaceae family. Chives are a bulb-forming herbaceous perennial
plant, growing to 30–50 cm tall.

The bulbs are slender, conical, 2–3 cm long and
1 cm broad, and grow in dense clusters from the roots. The scapes (or stems) are
hollow and tubular, up to 50 cm long, and 2–3 mm in diameter, with a soft
texture, although, prior to the emergence of a flower, they may appear stiffer
than usual. The leaves, which are shorter than the scapes, are also hollow and
tubular, or terete, (round in cross-section) which distinguishes it at a glance
from Garlic Chives.

The flowers are pale purple, and star-shaped with six
petals, 1–2 cm wide and produced in a dense inflorescence of 10-30 together;
before opening, the inflorescence is surrounded by a papery bract. The seeds are
produced in a small three-valved capsule, maturing in summer. The herb flowers
from April to May in the southern parts of its habitat zones and in June in the
northern parts.

common names & nomenclature
The name of the species derives from the Greek skhoínos (sedge) and práson
(leek). Its English name, chives, derives from the French word cive, from
cepa, the Latin word for onion.

soil
Chives thrive in well-drained soil, rich in organic matter, with a pH of 6-7.

growing
Chives can be propagated by seeds or division. Sow seeds indoors in a
fertile soil mix, in a greenhouse or similar. After about 4 weeks the
seedlings can be transplanted to the outdoor garden.

harvesting
Harvest the leaves by cutting to the base of the plant. During the growing
season, the plant will continually grow new leaves, allowing for a
continuous harvest.

preserving
If not using the leaves fresh, they can be dried and cut into smaller pieces.
Store in an airtight container in a cool, dry place.

04.
The Rest of the Story
chives history, folklore, literature & more

Chives (Allium schoenoprasum) are a member of the Allium family, which
includes leek, onion and garlic. This particular species—the only one of
this family to inhabit both the Old World and the Americas—is named from the
Greek word that means, “rush” or “leek.” Like its botanical cousins, the
herb presents itself in clumps grown from hills. However, the chive plant is
usually the first herb to appear in spring and one of the last to succumb to
winter’s grasp. The purple flowers, which resemble purple pom-poms, also
possess sulfur compounds. While bees find them very appealing, predatory
insects do not.

Although the flowers can be used to flavor breads, vinegars and cordials,
people are generally more interested in the slender stems of the plant,
which impart a mild onion-like flavor. Chives are a component of French
fines herbes, usually bundled together in a bouquet garni with chervil,
parsley and tarragon to season soups and stews. Chives are also used to
flavor cheeses, most notably traditional Polish twaróg, a soft product also
known as quark cheese. In Sweden, chives are added to gräddfil, a sauce with
a consistency similar to sour cream that is traditionally served with
herring. Chives are also featured in French cuisine, often paired with
savory herbs and added to omelets, sauces, breads, vinegars and vegetable
dishes. In the U.S., chives can usually be found floating in a pool of
butter or sour cream atop a baked potato, or blended with cream cheese as a
spread for breads and crackers.

for educational purposes only

This information has not been evaluated by
the Food and Drug Administration.
This information is not intended to
diagnose, treat, cure, or prevent any disease.

please be advised: you should always consult with your doctorbefore making any changes
to your diet!!

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